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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Dian Widya Ningtyas
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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PENDUGAAN UMUR SIMPAN TEPUNG BUMBU AYAM GORENG MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING DENGAN PENDEKATAN ARRHENIUS [IN PRESS SEPTEMBER 2015] Jodi Sangga Bagja; Sudarminto Setyo Yuwono; Dian Widya Ningtyas
Jurnal Pangan dan Agroindustri Vol. 3 No. 4 (2015)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Tepung bumbu adalah bahan makanan berupa campuran tepung dan bumbu yang dikemas dengan aluminium foil dengan berat 80 gram. Selama penyimpanan, suatu produk akan mengalami penurunan mutu pada jangka waktu tertentu. Tujuan dari penelitian ini adalah menentukan laju perubahan mutu, menentukan parameter kritis, dan menduga umur simpan tepung bumbu ayam goreng dengan metode akselerasi (Arrhenius) yang disimulasikan pada empat kondisi suhu penyimpanan pada inkubator (30⁰C, 35⁰C, 40⁰C dan 55⁰C). Parameter yang diamati selama proses penyimpanan adalah warna, kadar air, viskositas, aroma bawang, aroma cabai dan aroma merica. Penolakan panelis terjadi pada parameter warna. Hasil penelitian ditinjau dari selisih perubahan skor uji hedonik, skor validasi tepung, nilai R2 dan nilai EA sebesar 6790.10 kal/mol digunakan untuk penentuan umur simpan produk yaitu parameter warna  (reaksi orde nol) dengan regresi linier y = -3149x + 8.15. Umur simpan tepung ayam goreng adalah 11 bulan 27 hari pada suhu 30⁰C.   Kata kunci: ASLT, Pendekatan Arrhenius, Tepung Ayam Goreng, Umur Simpan
Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha Zubaidah, Elok; Salafy, Rahma Aulia; Ningtyas, Dian Widya; Denty Wiryawan, Alivianisa Carissa
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.01.2

Abstract

Sappan wood (Caesalpinia sappan Linn) is well known for its antioxidants, anti-inflammatories, and antibacterials. Unfortunately, this plant has not been used properly. In this study, sappan wood is processed into a kombucha drink through fermentation. Kombucha fermentation gives sappan wood drink a distinct and pleasant flavor while improving quality. The study aimed to increase the functional value of kombucha using sappan wood as raw material. Kombucha was prepared with sappan wood powder (16 mesh size) at various concentrations (0.4, 0.8, 1.2, 1.6, and 2% (w/v)) and 10% (w/v) sugar concentration. The effect of various sappan wood concentrations as a substrate for kombucha demonstrated a significant (p<0.05) reduction in pH and improvement in total phenol content, IC50 value of antioxidant activity, and antibacterial activity against E. coli. The best sappan wood kombucha treatment was obtained at a concentration of 1.2% with pH of 3.85, total phenol of 874.44 mg GAE/mL, total sugar of 6.62%, IC50 value of 85.43 ppm, antibacterial activity against E. coli of 8.57 mm, and antibacterial activity against S. aureus of 7.99 mm.
Co-Authors AGUSTIN KRISNA WARDANI Citra Firdhausi Citra Firdhausi Denty Wiryawan, Alivianisa Carissa Dyah Ayu Anggraeni Dyah Ayu Anggraeni Eka Dessy Natalia Eka Dessy Natalia Eko Sutrisno Hawusiwa Eko Sutrisno Hawusiwa Elfira Rosyadi Elfira Rosyadi Elok Zubaidah Endrika Widyastuti Endrika Widyastuti Jodi Sangga Bagja Jodi Sangga Bagja Joni Kusnadi Lisna Mayani Lisna Mayani Ricca Claudia Ricca Claudia Rinelda Ayu Sintasari Rinelda Ayu Sintasari Salafy, Rahma Aulia SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Teti Estiasih Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Widya D.R. Putri